Lemony Chicken Caesar Salad with Garlic-Parmesan Toasts

Lemony Chicken Caesar Salad with Garlic-Parmesan Toasts
Photo by Scott Phillips

Ingredients

  • 1 lb. romaine hearts (about 2 medium), cored, washed, spun dry, and cut in 2-inch pieces
  • ¼ tsp. Worcestershire sauce
  • 1 lemon
  • 2 Tbs. mascarpone (or cream cheese)
  • 2 Tbs. extra-virgin olive oil
  • 1/8 tsp. crushed red pepper flakes
  • ½ baguette, cut into eight ½-inch-thick slices on the extreme diagonal so they’re about 6 inches long
  • + 10 more ingredients
    • 2 tsp. Dijon mustard
    • 1 small clove garlic, chopped, sprinkled with a pinch of kosher salt, and mashed to a paste
    • 2 cups thinly sliced leftover roast chicken
    • ½ cup extra-virgin olive oil
    • 1 tsp. chopped fresh thyme
    • 1 small clove garlic, chopped, sprinkled with a pinch of kosher salt, and mashed to a paste
    • Kosher salt and freshly ground black pepper
    • Couple dashes of Tabasco
    • ¾ cup freshly grated Parmigiano-Reggiano
    • ¼ cup freshly grated Parmigiano-Reggiano

Finely grate about 1 Tbs. zest from the lemon. Squeeze the lemon to get 2 Tbs. juice. In a blender or mini chopper, purée (as much as possible) the lemon juice, Parmigiano, mascarpone, mustard, garlic, and Worcestershire sauce, scraping the sides as needed. While puréeing, drizzle in the oil, slo...

View full recipe at Fine Cooking

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